Kung Pao Tofu is a savory dish that offers a satisfying blend of flavors and textures. It features cubed tofu that’s been marinated and pan-fried to achieve a crispy exterior while maintaining a tender inside. The dish can also include bell peppers and diced zucchini, which contribute a fresh crunch to each bite.
The sauce is a key player in this Kung Pao Tofu recipe. Made from soy sauce, vinegar, and a touch of sweetness, the sauce adds depth with its savory and tangy notes. A hint of spiciness, often from chili peppers or red pepper flakes, provides an added kick.
Roasted peanuts are a distinctive element of the dish, offering a delightful crunch and nutty flavor that complements the other ingredients. To prepare, tofu cubes are marinated, then pan-fried until golden. Vegetables are stir-fried separately, and everything is combined in the skillet with the sauce, creating a cohesive blend of flavors.
Kung Pao Tofu is commonly served over rice or rice noodles, allowing its rich flavors to shine. As a plant-based option, it appeals to various dietary preferences and provides a satisfying and flavorful meal that continues to gain popularity.
Crispy tofu, roasted peanuts and bell peppers in a delightful kung pao sauce
Course Main Course
Cuisine Chinese
Keyword ibs, low fodmap, vegan
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 329kcal
Ingredients
For the tofu:
1block 14 oz firm tofu, drained and cubed
2tablespoonsolive oiluse garlic-infused if preferred
salt and pepperto taste
For the Kung Pao sauce:
2tablespoonssoy sauceuse low-sodium or gluten-free if preferred
2tablespoonsrice vinegar
1tablespoonmaple syrup
1tablespoonwater
1teaspooncornstarch
For the stir-fry:
2tablespoonsolive oiluse garlic-infused if preferred
1tablespoongrated fresh ginger
½cupsliced bell peppersred, green, or a mix
½cupzucchinidiced, optional
½cupchopped green beans
¼cuppeanutsdry roasted and unsalted
2-3green onionsgreen parts only, chopped
crushed red pepper flakesto taste, optional
4-5dried red chilisoptional
Instructions
Start by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place something heavy on top, like a cast iron skillet. Let it sit for about 20-30 minutes. Then, cut the tofu into cubes.
In a bowl, mix the tofu cubes with 2 tablespoons of oil, salt, and pepper. Make sure the tofu is evenly coated.
In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, water, and cornstarch to create the Kung Pao sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add 2 tablespoons of oil and grated ginger. Sauté for about 1 minute until fragrant.
Add the sliced bell peppers, diced zucchini, and chopped green beans. Stir-fry for a few minutes until the vegetables start to soften but remain slightly crispy.
Pour the Kung Pao sauce over the vegetables and stir well. Let the sauce thicken for a minute or two.
Add the cooked tofu back into the skillet and toss everything together to coat the tofu and vegetables with the sauce.
Finally, add the dry roasted peanuts and chopped green onions (green parts only). If you like it spicy, you can also add some crushed red pepper flakes.
Give everything a final toss and cook for another minute or two to heat the peanuts and green onions. Serve over cooked rice or rice noodles.